Tuesday, April 30, 2013
Creamy Cauliflower Sauce
from http://pinchofyum.com/creamy-cauliflower-sauce
March 18, 2013
This. Sauce. I make it all the time. I use it in tons of recipes. I spoon-feed it to myself straight out of the blender.
So it’s only appropriate that I dedicate an entire post to my all-time favorite, super adaptable, absolutely totally delicious creamy cauliflower sauce. The garlic, butter, creamy cauliflower cooked to perfection all pureed up in that blender (or food processor, because you have a well stocked kitchen unlike me even though I blog about food, say what?) is just life changing.
I honestly have a hard time NOT putting it in every recipe that I make. If something seems to be lacking, this sauce just magically pops into my mind. Bing! Like, hey! maybe a little cauliflower sauce will help this recipe be amazing! Which is a great idea until things start to get out of control as is often the case in my brain, and somehow I find myself wondering if cauliflower sauce would be good in pumpkin bread. Gross. No, it wouldn’t. But maybe…
Too much, Lindsay. Too much.
This sauce is really flexible. It can kinda become anything.
Mostly for me, it becomes Alfredo sauce for my noodles and I call it Healthy Fettuccine Alfredo.
And it can also become creamy cauliflower garlic rice. Good grief, I love this stuff.
Hey guess what? Coming soon it will become sauce for a white pizza. Yeahhhh there’s a reason why I want you to have this recipe in your head. A reason that involves thick yummy whole wheat crust, this sauce, white melty cheese, chicken, tomatoes, and on, and on, and on, and on.
Before I launch you into the recipe, I feel like I should say this: this is not made from cream and butter and flour. It’s made from caul-i-flower. Get it? Flour? Flower? While I personally consider this sauce to be magical, it’s not going to taste like it’s made from cream and butter. Well, actually, it kind of does, and MANY of you have said how much your cauliflower-hating families loved this sauce, so who knows. I just want to remind the skeptics that this is indeed cauliflower sauce, so you can expect it to be at least a little bit, um, cauliflowery.
And creamily delicious.
Did I already mention howmuchIlovethisstuff?
Creamy Cauliflower Sauce
Author: Pinch of Yum
Serves: makes about 5 cups
Ingredients
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk (more to taste)
Instructions
- Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Notes
I like to add a little bit of olive oil for the
flavor and to help keep the sauce really smooth. Several other readers
have mentioned that they really liked the addition of Parmesan cheese as
well.
Primal Biscuits
The
one on the left I sprinkled with cinnamon before I baked it then spread
it with almond butter and coconut flakes, ssssssmart!(WOW! WHEN I PULLED UP THIS RECIPE, SHE USED THE F BOMB IN HER COMMENTS BEFORE GIVING THE RECIPE. I WAS SO STUNNED BY THAT. SO I DON'T FEEL COMFORTABLE POSTING THE LINK ON THE BLOG LIST BUT I THINK HER RECIPES MAY HAVE MERIT. WON'T THROW THE BABY OUT WITH THE BATH WATER.
INGREDIENTS:
- 1/2 cup almond flour.
- 1/4 cup coconut flour.
- 1/4 cup flax meal.
- 1 tbsp melted ghee.
- 1/4 cup coconut milk.
- 1 tsp baking soda.
- 1/2 tsp salt.
- 6 egg whites (don't throw away the yolks, save them for Paleo Mayo, shakes, or scramble them up and eat them like a champion.)
PROCESS:
- Combine the dry ingredients into a bowl while your oven heats up to 350.
- Combine the ghee, coconut milk and egg whites in a blender until frothy.
- Incorporate the wet and dry and add seasonings of choice (I poured mine into the muffin tins then topped with seasonings so I could make 3 different kinds.)
- Grease 6 muffin tins, 3 larger ones with coconut oil and scoop your batter in filling them halfway.
- Bake at 350 degrees for about 18 min (large biscuits, 15 for small), keep an eye on em.
Pumpkin Cashew Coconut Curry over Coconut Rice
by Juli
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
For the curry
- 1lb chicken, cut into cubes
- 2 garlic cloves, minced
- 1 red onion, sliced
- ⅔ cup canned coconut milk
- ½ cup pureed pumpkin
- ½ cup cashews
- 2-3 tablespoon curry powder
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- pinch of cinnamon
- salt and pepper, to taste
- cilantro, to garnish
For the coconut rice
- 1 head cauliflower, stem removed, roughly chopped
- ⅓ cup canned coconut milk
- ¼ cup Unsweetended Shredded Coconut
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 teaspoon raw honey
- pinch of salt
Instructions
- First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
- Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
- Now pull out a large skillet and place under medium heat. Then add your coconut oil.
- Add minced garlic then chicken as soon as the garlic becomes fragrant.
- Once the chicken begins to become white on all sides, add your ⅔ cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
- Now add your sliced onions and spices to cook down.
- Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
- Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
- When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
- Now place sticky rice in a bowl along with curry over top and cilantro to garnish!
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